Potatoes are famous potatoes, which are rich in starch, pectin, protein, potassium, citric acid, vitamin B, and C dietary fiber.

Eat potatoes regularly to keep fit. The potassium in potatoes can prevent high blood pressure.

Because when the human body takes in too much salt, the sodium in the body will be high and potassium insufficient.

Potatoes are the best source of potassium.

The vitamin C in potatoes not only has a health care effect on brain cells, but can also lower blood cholesterol, make blood vessels elastic, and prevent arteriosclerosis.

Potato sprouts produce a toxin called solanine (also known as solanine).

Good-quality potatoes contain only 10 mg of solanine per 100 grams, while potatoes that have turned green, sprouted, or rotted can increase the amount of solanine by 50 times or more.

Eating a very small amount of solanine may not cause obvious harm to the human body, but if you eat 200 mg of solanine at one time (about half a tael of potatoes that have turned green and sprouted), you will develop the disease in 15 minutes to 3 hours.

The earliest symptoms are itching in the mouth and throat, upper abdominal pain, nausea, vomiting, diarrhea and other symptoms. People with mild symptoms will heal themselves through their own detoxification function in 1 to 2 hours. If you eat 300~

If 400 mg or more of solanine is used, the symptoms will be severe, manifested as increased body temperature and repeated vomiting resulting in water loss, as well as pupil dilation, photophobia, tinnitus, convulsions, dyspnea, and decreased blood pressure. Very few people can

Death due to respiratory paralysis.

Therefore, patients with severe symptoms should be sent to the hospital for treatment as soon as possible.

Attention must be paid to preventing potato solanine poisoning.

*Do not eat unripe green potatoes.

*The slightly sprouted, green and rotten parts of potatoes should be thoroughly removed.

If the potato has a large green area and many sprouting parts, the potato should be thrown away.

*Cut the peeled potatoes into small pieces and soak them in cold water for more than half an hour to dissolve the remaining solanine in the water.

* Taking advantage of the weak alkaline nature of solanine, add an appropriate amount of rice vinegar when cooking potatoes, and use the acidic effect of vinegar to decompose solanin, which can play a detoxifying role.

* Cooking potatoes should be crispy and thoroughly cooked, using high temperatures for a long time to partially decompose solanine.

If you feel a little numb in your mouth when eating potatoes, it means that the potatoes contain more solanine and you should stop eating them immediately to prevent poisoning.

It has been reported that if pregnant women eat too much solanine, it may cause fetal malformations, so pregnant women should be particularly careful.